Roasted Radishes

Julia Levy
Updated
Say hello to your new standard side dish: crispy, pillowy roasted radishes are the next big thing.

Wonderfully simple to prepare and shockingly delicious, roasted radishes just might become your go-to side. Sound like hyperbole? Let us make the case: Radishes are small already, so when sliced in half, they only take 20 minutes or so to roast in the oven—compared to the hour-plus you’d wait for other vegetables to cook through and caramelize. Next, we topped them with salty pistachios and chopped parsley, for a bit of crunch and freshness. Pop a pan of radishes in the oven while you prep the rest of your meal, and the crunchy, steamy bites are ready in 35 minutes.

Ingredients

  • 1¼ pounds radishes, halved

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 tablespoon fresh lime juice

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 2 tablespoons chopped roasted, salted pistachios

Nutrition

Calories 74calories

Fat 5.3g

Sat Fat 0.7g

Protein 2g

Carbohydrate 6g

Fiber 3g

Sugar 3g

Cholesterol 0mg

Iron 1mg

Sodium 550mg

Calcium 40mg

Directions

  1. Preheat oven to 400°F. Toss together the radishes, olive oil, salt, and pepper. Bake until caramelized and tender, 20 to 25 minutes. Drizzle with the lime juice and toss with the parsley and pistachios.

Yields: Serves 4